Raspberry Rhubarb Freezer Jam
- Minutes to Cook:
- Number of Servings: 60
Ingredients
4 cups Rhubarb, fresh4 cups Raspberries, fresh1.5 cups Splenda1.5 cups Sugar1 3oz package Raspberry Jello1/2 cup water
Place Raspberries and rhubarb in slowcooker with 1/2 cup water and set on high cook till rhubarb is almost dissolved a couple of hours sterring a couple of times. Take off heat and stir in sugar and splenda and jello mix till sugar dissolves. Pink foam may apear scim off as much foam as possible. Place jam in containers and place in fridge or freezer. Makes about 7 cups and has about 60 teaspoons servings
Number of Servings: 60
Recipe submitted by SparkPeople user HUNESS1.
Number of Servings: 60
Recipe submitted by SparkPeople user HUNESS1.
Nutritional Info Amount Per Serving
- Calories: 30.7
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 7.1 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 0.7 g
- Protein: 0.3 g
Member Reviews